Corrosion of aluminium in soft drinks

The corrosion of aluminium (A1) in several brands of soft drinks (cola- and citrate-based drinks) has been studied, using an electrochemical method, namely potentiodynamic polarization. The results show that the corrosion of A1 in soft drinks is a very slow, time-dependent and complex process, strongly influenced by the passivation, complexation and adsorption processes. The corrosion of A1 in these drinks occurs principally due to the presence of acids: citric acid in citrate-based drinks and orthophosphoric acid in cola-based drinks. The corrosion rate of A1 rose with an increase in the acidity of soft drinks, i.e. with increase of the content of total acids. The corrosion rates are much higher in the cola-based drinks than those in citrate-based drinks, due to the facts that: (1) orthophosphoric acid is more corrosive to A1 than is citric acid, (2) a quite different passive oxide layer (with different properties) is formed on A1, depending on whether the drink is cola or citrate based. The method of potentiodynamic polarization was shown as being very suitable for the study of corrosion of A1 in soft drinks, especially if it is combined with some non-electrochemical method, e.g. graphite furnace atomic absorption spectrometry (GFAAS).     

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage

Effects of mineral oil (MO) and 4 emulsions (prepared with different emulsifier types) of MO and chitosan solution (CH) at a fixed ratio of MO:CH = 25:75 as coating materials in preserving the internal quality of eggs were evaluated during 5 wk at 25 °C and 20 wk at 4 °C. Generally, as storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. However, MO and/or 4 emulsion coatings minimized the weight loss (<1.5%) and preserved the albumen and yolk quality of eggs (with the final B grade) for at least 3 wk longer than those observed for noncoated eggs at 25 °C. At 4 °C, all coated eggs changed from AA to A grade after 5 wk and they maintained this grade for 10 wk (5 wk longer than that of noncoated eggs). Although refrigeration (4 °C) alone could maintain the B grade of noncoated eggs for up to 20 wk, coating treatments were necessary to keep the weight loss below 2%. Compared with 4 °C, the increasing weight loss showed stronger negative correlation (P < 0.01) with the decreasing Haugh unit (-0.46 to -0.89) and yolk index (-0.36 to -0.89) at 25 °C. The emulsifier type used in this study generally did not affect the internal quality of eggs. Salmonella spp. detection was negative for all coated and noncoated eggs. This study demonstrated that MO and MO:CH emulsion coatings preserved the internal quality, prolonged the shelf-life, and minimized weight loss (<2%) of eggs.     

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg^?1 while crude protein contents were 154 and 169 g kg^?1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour air classification on the protein and starch properties were studied. Air classification decreased the starch content and increased the protein content, while heating increased the protein but did not affect the starch content. Germination decreased both starch and protein contents. Amylose content was increased by air classification and heating, but was not affected by germination. It was found that all treatments increased the starch swelling power and reduced the falling number. The resistant starch content was increased in the high protein flour (HPF) fraction and germinated flour compared with the raw flour, while its content decreased in the heat treated seed flours. These processes also affected the starch gelatinization temperature and peak viscosity. The thermal properties of the starch flour were not affected by air classification while gelatinization energy was decreased significantly (by 52.0 and 90.0% and by 70.0 and 95.0%) in cooked and popped A caudatus and A cruentus seed flours, respectively. The gelatinization energy was highest in germinated seeds dried at 90 °C with values of 2.67 and 3.87 J g^?1. Air classification reduced the level of all protein fractions. Thermal treatment decreased the water‐soluble fraction (albumins + globulins) and alcohol‐soluble fraction (prolamins) in both species. The levels of all fractions except the water‐soluble fraction (albumins + globulins) were reduced significantly in both species by germination, which mainly increased the amount of aspartic acid, serine and alanine, while the amounts of threonine, arginine and tyrosine decreased in both species. The polypeptide bands of the HPF in both species were unchanged compared with the raw seed flours, but more intensive coloured bands were observed. Thermal treatments eliminated major and minor bands above 35.0 KDa in both species. Copyright © 2004 Society of Chemical Industry     

Oil‐in‐Water Emulsion Exhibits Bitterness‐Suppressing Effects in a Sensory Threshold Study

Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil‐in‐water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced‐choice ascending concentration series method of limits (ASTM E‐679‐04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 ‐ 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 ‐ 0.1070 compared with 0.0471 ‐ 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 ‐ 0.0586 compared with 0.0754 ‐ 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness‐suppressing effects on KCl and/or caffeine.     

Computational procedure for optimum shape design based on chained Bezier surfaces parameterization

Optimum design introduces strong emphasis on compact geometry parameterization in order to reduce the dimensionality of the search space and consequently optimization run-time. This paper develops a decision support system for optimum shape which integrates geometric knowledge acquisition using 3D scanning and evolutionary shape re-engineering by applying genetic-algorithm based optimum search within a distributed computing workflow.A shape knowledge representation and compaction method is developed by creating 2D and 3D parameterizations based on adaptive chaining of piecewise Bezier curves and surfaces. Low-degree patches are used with adaptive subdivision of the target domain, thereby preserving locality. C¹ inter-segment continuity is accomplished by generating additional control points without increasing the number of design variables. The control points positions are redistributed and compressed towards the sharp edges contained in the data-set for better representation of areas with sharp change in slopes and curvatures. The optimal decomposition of the points cloud or target surface into patches is based on the requested modeling accuracy, which works as lossy geometric data-set compression. The proposed method has advantages in non-recursive evaluation, possibility of chaining patches of different degrees, options of prescribing fixed values at selected intermediate points while maintaining C¹ continuity, and uncoupled processing of individual patches.The developed procedure executes external application nodes using mutual communication via native data files and data mining. This adaptive interdisciplinary workflow integrates different algorithms and programs (3D shape acquisition, representation of geometry with data-set compaction using parametric surfaces, geometric modeling, distributed evolutionary optimization) such that optimized shape solutions are synthesized. 2D and 3D test cases encompassing holes and sharp edges are provided to prove the capacity and respective performance of the developed parameterizations, and the resulting optimized shapes for different load cases demonstrate the functionality of the overall distributed workflow.     

Bioelectrocatalytic and biosensing properties of horseradish peroxidase covalently immobilized on (3-aminopropyl)trimethoxysilane-modified titanate nanotubes

Titanate nanotubes (TiNT) surface modified with (3-aminopropyl)trimethoxysilane were employed as a support for covalent immobilization of horseradish peroxidase (HRP) by using 1,4-benzoquinone as a coupling agent. Composite film-electrodes consisting of HRP-modified TiNT embedded into the porous carbon powder/Nafion matrix were fabricated and their applicability in direct bioelectrocatalytic reduction of H₂O₂ and H₂O₂ biosensing were investigated. An efficient direct electron transfer between the immobilized HRP molecules and the electrode was observed in the presence of H₂O₂ at potentials lower than 600 mV (vs. Hg/Hg₂Cl₂/3.5 M KCl). For the HRP–TiNT-modified electrodes polarized at 0 mV, a linear dependence of the bioelectrocatalytic current on the concentration of H₂O₂ was observed up to the concentration of H₂O₂ equal to 10 μM, with the sensitivity of (1.10 ± 0.01) AM⁻¹ cm⁻² and the detection limit of 35 nM.     

Rational destabilizing speculation,positive feedback trading,and the oil bubble of 2008

This article examines how the interaction of different participants in the crude oil futures markets affects the crude oil price efficiency. Normally, the commercial market participants, such as oil producers and oil consumers, act as arbitrageurs and ensure that the price of crude oil remains within the fundamental value range. However, institutional investors that invest in crude oil to diversify their portfolios and/or hedge inflation can destabilize the interaction among commercial participants and liquidity-providing speculators. We argue that institutional investors can impose limits to arbitrage, particularly during the financial crisis when the investment demand for commodities is particularly strong. In support, we show that commercials hedgers had significantly reduced their short positions leading to the 2008 oil bubble—they were potentially aggressively offsetting their short hedges. As a result, by essentially engaging in a positive feedback trading, commercial hedgers at least contributed to ‘the 2008 oil bubble'. These findings have been mainly overlooked by the existing research.     

Power system optimization

Long-term gas purchase contracts usually determine delivery and payment for gas on the regular hourly basis, independently of demand side consumption. In order to use fuel gas in an economically viable way, optimization of gas distribution for covering consumption must be introduced. In this paper, a mathematical model of the electric utility system which is used for optimization of gas distribution over electric generators is presented. The utility system comprises installed capacity of 1500 MW of thermal power plants, 400 MW of combined heat and power plants, 330 MW of a nuclear power plant and 1600 MW of hydro power plants. Based on known demand curve the optimization model selects plants according to the prescribed criteria. Firstly it engages run-of-river hydro plants, then the public cogeneration plants, the nuclear plant and thermal power plants. Storage hydro plants are used for covering peak load consumption. In case of shortage of installed capacity, the cross-border purchase is allowed. Usage of dual fuel equipment (gas–oil), which is available in some thermal plants, is also controlled by the optimization procedure. It is shown that by using such a model it is possible to properly plan the amount of fuel gas which will be contracted. The contracted amount can easily be distributed over generators efficiently and without losses (no breaks in delivery). The model helps in optimizing of fuel gas–oil ratio for plants with combined burners and enables planning of power plants overhauls over a year in a viable and efficient way.